Couscous Greek Salad Toss

Couscous Greek Salad Toss

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon lemon juice

  • 1

    tablespoon red wine vinegar

  • ½

    teaspoon dried oregano

  • teaspoon salt

  • Freshly ground pepper, to taste

  • ¼

    cup extra-virgin olive oil

  • Salad:

  • 1

    cup whole-wheat instant couscous

  • 1 or 2

    cups low-sodium vegetable stock (check couscous box for amount)

  • 1

    clove garlic, minced

  • 1

    teaspoon minced lemon zest

  • 1

    small cucumber seeded, skinned and cut into ½-inch pieces

  • ¾

    cup sliced cherry tomatoes

  • 4

    ounces crumbled feta

  • ½

    cup pitted and halved Kalamata olives

  • ¼

    cup thinly sliced red onion

  • 1

    teaspoon minced mint leaves

  • ¼

    cup chopped parsley

Directions

In a small bowl, whisk together the vinaigrette ingredients. Set aside. In a dry skillet over medium heat, stir in the couscous. Cook, stirring frequently, until the couscous is a deep golden brown, about 4 or 5 minutes. Increase the heat to high and add the stock, minced garlic and lemon zest. Bring the stock to a boil. Remove from heat and cover the skillet. Let sit, off of the heat, for about 5 minutes. Remove lid and fluff up the couscous with a fork. Let the couscous cool, uncovered, for 10 minutes. Just before serving, in a large serving bowl, toss the cucumber, cherry tomatoes, feta, olives, red onion, mint and parsley with the vinaigrette. Gently toss with the couscous and serve. Note: if making this in advance you may need to re-season the salad with salt and pepper before serving.


Nutrition

Facebook Conversations